Vegetarian · Bread & Toast · Snacks & Appetisers · Dinner
Garlic Butter Mozzarella Sourdough
A show-stopping sharing bread: sourdough hollowed and filled with Perfect Italiano Mozzarella and Perfect Italiano Parmesan, brushed all over with Anchor garlic-herb butter and baked until golden and stretchy.
- Cooking time
- 35 min
- Servings
- 4 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 4
- 1 small sourdough loaf (about 400g)
- 80g Anchor Salted Butter, melted
- 3 cloves garlic, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 200g Perfect Italiano Mozzarella
- 40g Perfect Italiano Parmesan
Step by step
Method
- 1
Preheat the oven to 190C. Place the sourdough on a lined tray and, using a small bowl as a guide, cut a circle from the top and scoop out the centre to make a bread bowl.
- 2
Melt the Anchor Salted Butter in a small pan until sizzling, then stir in the garlic, thyme and rosemary.
- 3
Brush the inside of the bread bowl with some of the garlic butter.
- 4
Fill the hollow generously with Perfect Italiano Mozzarella and top with Perfect Italiano Parmesan.
- 5
Slice the surrounding bread rim into pull-apart wedges and brush the remaining garlic butter all over the loaf.
- 6
Bake for 15-20 minutes until the crust is golden and the cheese is melted and bubbling.
- 7
Serve straight away, tearing off the buttery wedges to scoop up the cheese.
Keep cooking
